Pumpkin Sage Risotto With Crispy Pancetta

Name: Pumpkin Sage Risotto With Crispy Pancetta
Yield: Serves 6
Ingredients: 2 cups (400g) arborio rice; 500 g pumpkin, peeled and diced into 1cm cubes; 50 g butter; 2 medium red onions, peeled, finely diced; 1 cup (80g) parmesan, grated (reserve half for serving); salt and freshly ground black pepper; 6-7 cups (1.5ltr) chicken stock; 2 tbsp olive oil; 1 cup (250ml) white wine; 100 g pancetta, slices ripped into small pieces; zest of 1 lemon; 8 cloves garlic, finely chopped; ½ cup fresh sage, whole leaves; knob of butter; ½ cup fresh sage, chopped; 4 stalks of celery, finely diced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

When cooking risotto make sure you have the stock warm and everything you need ready to go as the cooking method will consume your time.

Ingredients

6-7 cups (1.5ltr) chicken stock
2 tbsp olive oil

Main course

Method

Place a large saucepan on a medium to high heat. Add stock and bring to the boil. Reduce the heat to a gentle simmer.

Place a heavy based large saucepan over a medium heat. Add the olive oil and butter. When hot add the onion, celery, garlic and lemon zest. Cook for few minutes or until the onion is soft.

Add the chopped sage and pumpkin and cook for a further 2 minutes. Add you